Protein-Infused Ice Cream
A creamy and indulgent ice cream packed with 15–25g of protein per serving. This guilt-free frozen treat uses whey or plant protein for a macro-friendly dessert.
Equipment
- Blender or hand mixer
- Ice cream maker
- Measuring Cups
- Freezer-safe Container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3 scoops vanilla whey protein powder
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
Instructions
- In a blender or mixing bowl, combine the heavy cream, whole milk, vanilla whey protein powder, erythritol, and vanilla extract.
- Blend until the mixture is smooth and well incorporated.
- Pour into your ice cream maker and churn according to manufacturer instructions (typically 20–25 minutes).
- Transfer the churned mixture to a freezer-safe container and freeze for 1–2 hours for a firmer texture.
- Scoop and enjoy your protein-packed ice cream!
Notes
Optional: Add mix-ins like sugar-free chocolate chips, cocoa powder, PB2, or fruit.
To make it plant-based: substitute dairy with coconut cream and plant-based protein powder.
If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes for 2–3 hours to avoid ice crystals.
Nutrition
Calories: 130kcalCarbohydrates: 6gProtein: 18gFat: 8gSugar: 2g
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